4 whole chicken breasts, halved, boned and skinned
1 lg. egg
3 tbsp. lemon juice, divided
1/4 c. flour
1/8 tsp. garlic powder
1/8 tsp. paprika
1/4 c. butter
2 tsp. chicken bouillon granules
1/2 c. boiling water

Beat egg with 1 tablespoon lemon juice. Combine flour, garlic powder and paprika. Dip chicken in egg mixture, then in flour mixture. Melt butter in a skillet. Brown chicken. In a cup, dissolve bouillon granules in boiling water. Add with remaining lemon juice to skillet. Cover and simmer for 20 minutes. Serves 4-6.